Bright Season Bright Drinks

 Spring is the season for gatherings and parties. The food is bright and festive. The drinks should be too. Spring cocktails have the flavors of the season in them, including floral notes. For non drinkers = not to worry there are sunny mocktails t have with quiche slices and finger sandwiches.

The most famous Spring cocktail is the mint julep. This will in full swing next month for the Kentucky Derby.Yes it's the most popular sip at any party in and out of Louisville. Yet it;s the perfect drink at engagement  parties and bridal showers.What makes a tasty and memorable julep? It starts with  a simple syrup which you should make ahead of time for other cocktails. This is cooking one cup granulated sugar and one cup cup water to form a clear syrup. (It can also be used as a glaze for pound and Bundt cakes.) Use a good Kentucky bourbon such as Old Masters. Muddle the mint leaves (about a handful ) with the simple syrup using a wooden muddle spoon. Add crushed ice to the glass and then put in the bourbon. THis should cover all the crush ice. You can add more mint for a really refreshing tastes. Another classic is a gin Rickey freshened up with lemon and lavender. This is a zesty mix of gin,. lemon juice honey an seltzer. Sprigs of lavender not only give the glass color but also a floral flavor.

Two drinks that are always at Spring brunches are mimosas and Bellinis. The first is a delightful mix of a good champagne and orange juice. You can use a dry sparkling wine too. The ratio is be half orange juice and the either half a good Prosecco. A Bellini is a cousin of the mimosa except it's peach nectar mixed with a dry sparkling wine.For the more ambitious home mixologist you can make peach nectar. This is cooked peaches, skinned and then pureed. Sugar is added for taste while a drop of lemon juice is added to preserve them.Keep in mind that mimosas and Bellinis can also be turned into mocktails but subbing in the champagne or sparkling dry wine with seltzer. It still has the sweet dizziness but without the kick.lemonade is big in the warmer weather, Think of mixing lemonade with bourbon and cherries for a naughty but fun adult drink.It's a mix of the classic summertime drink with a headier one. Maraschino cherries are added for color and more flavor. Keep in mind that the bourbon can be omitted and a splash of cherry flavored seltzer can be added for a refreshing non alcoholic sip.

Spring is here and with a delightful array of drinks. They can be cocktails or mocktails. either will make a delicious companion to a fun Springtime brunch or party.

Cocktails And Mocktails Southern Style

 Southerners have always appreciated a good julep or rum punch. They know how to have fun with cocktails, mocktails and tasty little nibbles. Now there's a new book to give everyone that Southern experience - a good mixed drink with a small plate of delicious food.

Cocktails, Southern Style.(Gibbs Smith Press 2025 was written by chef and food columnist for  South Carolina Living Magazine Belinda Smith -Sullivan, She had her first introduction to fine cocktails with her grandfather hosting "porch parties" where neighbors would come over for mixed drinks and cheese and crackers. His granddaughter fondly remember his version of a Shirley Temple, made with Sprite. What I like about this book is that it is a very good guide on how to create simple syrups along with such techniques as shaking and muddling.Another plus is that drinks types are explained. Reading it , home bartenders can learn what a fart  (!!!!)) is - a shot made up of three drinks a. shandies -a beer and soda or lemonade hybrid sprtizes and smashes . There is also a chapter on true Southern drinks. These include Southern Gentleman, a heady mixture of bourbon, prosecco and blsckberries. Mint gives it a refreshing lift. even though Pi,,'s Cup is a British favorite it';s also a great sip on a steamy veranda. This is just Pimm's,a fruity gim , used in other cocktails as well, mixed with Seven Up and lemonade.

There are cocktails and punches for all sorts of parties.The Aviation, a delicate lavender tinged drink is a perfect one with brunch. Its' color comes from creme de Violette which taste like those violet. candies we used to eat. The section on martinis is amazing. Ms. Smith -Sullivan includes every kind from peppermint to a pickletini made with pickle juice and vodka and garnished with cornichin,s those little sweet pickles and olives.Punces are also mentioned . Brandy milk punch would be perfect for any dinner party, with it's old fashioned ingredients of milk , vanilla and nutmeg. Brandy or Bourbon can be used to give it some kick. There are also mocktails such as the famed cherry lime Rickey, made with a blend of cherry and lime juice a , splash of simple syrup and club soda. These are perfect just with dinner or at a barbecue.I'm am going to be putting Ms. Smith-Sullivan's sparkling blueberry lemonade in rotation at my Spring and Summer parties along with her pine apple and ginger beer mocktail recipe. The nibbles to go with any of these drinks are perfect.The pimento cheese - A Southern staple and tomato sliders would be great with any refreshing sip, There is also a crab and  artichoke dip along with the lush caviar deviled quail eggs, perfect with just a glass of champagne.

Every home bartender should buy a copy of Cocktails Southern Style. It does not only offer great recipes but also great advice when it comes to cocktails and mocktails. Even the most novice mixologist can create sophisticated, delicious drinks with these amazing recipes.

Your Holiday Home Bar

 With home parties comes the promise of heady drinks. However the last time most home bartenders checked their liquor cabinets since the last end of summer parties. It's time to check to see what you have and what 's needed.

What you may not need is the hard liquors.Opened brandy can last anywhere from six months to two years and even longer if it's a better brand. The same goes for whiskey. Vodka is one of the alcohols with the highest level of longevity. Once opened it can last anywhere from ten to twenty years.Any flavor of schnapps can last indefinitely. If you do need new bottles here;s the question - do you go with the highly expensive brands or cheaper ones, knowing that it will be gone by the night's end.Most mixologists or bartenders tend to go with a mix of high and low end , while many prefer a mid range selection of spirits.It really depends on your budget. If you'd rather spend it on food , then have a good variety of low end brands with maybe one or two mid range ones. Check out groceries like Lidl and Shop Rite that offer budget based ones.LIdl has an excellent selection and you can always find what you're looking for there.There are also liquor stores that are having sales right now. Check those out to see if you can score a few deals.

Is champagne a must for holiday parties? The bubbly works for New Year's Eve  however it doesn't really fit in to a holiday party.(unless it'sa  double celebration like an engagement or an accomplishment). wine is the best glass here and make sure you have a selection of whites and reds to go with the food you'll be serving. If it's more a chicken, fish and veal menu then have more whites than reds. If the party features beef Wellington and filet mignons, then serve a medium bodied dry red wine with them, Keep in mind that you'll also need sodas and juices Some guests would rather have a spritzer made with wine and seltzer. Flavored seltzers add a kick of flavor and elevate the mixed drinks to another level. Three or four bottles with one plain and three flavored should be part of the home bar. Orange juice should be on hand for those who want screwdrivers and have a bottle or two of cranberry juice for making Cape Codders. Keep in mind that fruit juice and seltzer make for a lovely mocktail for non drinkers too.Fresh lemons, limes and oranges should also be on the ready for garnishing along with green olives and pearl onions for any dry martinis.

Is your home bar fully stocked for your holiday parties? Do inventory and get what you have to. THis makes for a stress free night of fun bartending.

A Boozy Thanksgiving

 Alcohols seems to make everyting and everyone feel better. Imagine adding it to your Thanksgiving menu . A basting or a cup of bourbon, whiskey or whatever can add to the recipe. It can liven up dinner or dessert.

Bourbon is  perfect for any Thanksgiving dish. Thanks to its' sweet and spicy flavor it can be used in both main and dessert recipes. A bourbon maple glaze is a great addition to  a turkey and will make for a memorable bite.It's taking aquarter cup of the drink and mixing it with a quarter cup of maple syrup. The glaze is cooked with a stick of unsalted butter and ahalf cup of apple juice along with a quarter teaspoon of ground black pepper. it'sten brished on the cooked turkey slices . You  can also sub in whiskey for the bourbon. Another idea is a cognac gravy This is combining veggies like leeks, onions and celery witflour and  four cups of chicken broth. A cup of cognac is added to this and the already cooked turkey parts are added to this.If you feel that a bourbon or whiskey glazed tur

key may be too much, then simply add the alcohol to the gravy.It 's mixing a cup of Sauvignon Blamc with a quarter cup of bourbon and then stirring it into heavy cream based roux .This will alsohave turkey giblets, neck and drippings. it whisked together to form a tasty gravy that would also be good over mashed potatoes.

What about those sides? Can they get boozed up too? Yes . Sweet potatoes are another great pairing with bourbon. Both have a sweetness that can bounce off each other. Think a sweet potato casserole made with warm fall spices like cinnamon, and clove. Vanilla and light brown sugar also compliment the yam's flavor.Eggs give it body and texture. It's topped with a sweety crunchy crumble of, raw pecans, brown sugar,c cinnamon and melted butter. You could also makea brown butter bourbon cauliflower side too. This is roasting cauliflower florets in olive oil. While this is roasting make the butter sauce.It's cooking the butter until it's brown. Two tablespoons of bourbon and one tablespoon of maple syrup are added to this along with half a cup of walnuts. Of course bourbon is a great addition to pecan pie.It's almost mandatory in this Southern classic. It's a simple recipe that also involves bot light and dark corn syrup mixed with three eggs and half a cup fo melted butter. One and three quarter cups of pecans gives the pie its' nuttiness and crunch.

Add some das to your holiday meal. A few tablespoons of bourbon, whiskey or cognac can elevate any dish. Try it for a fun , boozy Thanksgiving Day.

Warming Up A Cool Derby Day

 Even though the temps say winter it's Spring and it's the first Saturday in May. That means it's the Kentucky Derby during a season that's unseasonably chilly. How to celebrate? With hot tasty Derby dishes.

Louisville right now is 62 degrees It's not exactly freezing there but it's not exactly warm. Most  of the country is unseasonably cold right now. It's the perfect time for a Hot Brown, the classic Louisville dish. This is a turkey bacon and cheese sandwich bathed in a piping hot cheese sauce. This is the perfect dish for a cold day. The sauce is a mix of cheddar and Parmesan but to give it more fire sub in pepperjack for that fiery kick. There's a pinch of nutmeg for more flavor but this can be hot pepper can be used to give a little more heat.Burgoo is another Kentucky recipe. This is a variation of Brunswick stew or boeuf Bourgignon and has a mix of pork beef and chicken in ir. These are cooked with okra,celery , bell peppers ,corm and onions. Smoky barbecue sauce is added along with a dash of hot sauce and garlic. You could add red pepper flakes for more bite. The same can be said of barbecue. This is pulled pork slow cooked in a mix of vinegar ,barbecue sauce and brown sugar. Add some hot pepper in there for warming heat.

The Derby is known for it's famed mint juleps. These are fine on a warm May day but you need something warming when that May day turns frosty. Think a cozy bourbon toddy. This is  mixing bourbon with hot water and honey.It's the perfect cure for a winter cold but it's also great to warm up too. Hot buttered bourbon is another toe warming drink. It's taking the Kentucky brew and mixing it with butter and apple cider. Warming spices such as cloves , cinnamon and ginger give it more fire as a dash of honey balances everything out. You could also give out cups of Kentucky coffee. This is the perfect marriage of coffee and bourbon.Like it's cousin,Irish coffee, it can be topped with a thick head of whipped cream. Sugar is added to sweeten it. Have it with slices of Kentucky transparent pie. This classic Bluegrass State dessert is sort of like chess pie except it doesn't have the cornmeal added.It is a blend of eggs mixed with white and brown sugar,heavy cream, melted butter and vanilla.

It's a chilly Derby day. Yet you can warm up with hot dishes and even hotter drinks to make you feel toasty inside and out.It'll make the day feel like a seasonable warm May day.

A Glass Of The Fake Thing

 A good glass of bourbon on a January 's day is a comforting thing. It warms the soul and settles into chilled bones. Yet that shot may not be as genuine as you think. Surprisingly quality alcohol is the latest victims of fakery.

Clay Risem who write obituaries for the Times (!!!!) shared his knowledge of bourbon with his article on expensive fakes in yesterday's New York Times Food section. Mr Risen isn't stretching out here. He is the author of Bourbon: The Story of Kentucky Whiskey (Ten Speed Press 2021).He is also a whiskey expert who is following the trend for pricey bourbons. It seems that both bourbon lover and neophyte are wanting the extremely expensive brands,It's an international problem  where sellers can find gullible customers on social media. A Swiss luxury hotel duped a Chinese tourist out of a grand for a bottle of fake bourbon.Luxury bourbon is in such high demand right now after years of being ignored. domestic sales of super premium american whiskey , selling for more than fifty dollars - nearly doubled between the years 2016- 2020. Four millions cases were sold.at the higher end  of the price range bottles selling for $500 or more are in such high demand that they've created long lines at liquor stores. A robust secondary market has now been created with secret trading through private social media groups. This is illegal but it still goes on, as with any counterfeit industry.It's big in Britain where counterfeiting is rampant 

How can you tell if you've bought a fake bottle?It could come without the required shrink wrap that encircles the cap. Yet  these too can be copied too, making it hard to tell what's real and what's not. Also bottles may look used. One brand, Pappy Van winkle seems to have a surefire way to discourage copying. Each of their bottles comes with a unique identification code. One aficionado, Los Angeles resident and producer of the American Pie franchise Adam Herz who is also an expert in spotting counterfeit bottles was able to read the number of an empty bottle that he found on EBay. He then visited on of the many  countless bourbon fan pages on Facebook. He  then saw the once empty bottle refilled and resealed selling for thousands of dollars.It bothered him that empty whiskey bottles were selling briskly on line. This also comes in handy when sellers are offering aged bourbon from the 1800's. Have the bottle checked to see if the glass is modern. Also check the corks too.. Another caveat  - don't trust any pushy sellers you meet on line.It  means they want the money and to get rid of their stock.

Yes it's luxurious to buy a thousand dollar bottle of good bourbon. Just make sure it's also the real thing. There are too many fakes out there. Don't waste good money on something that proves to be false.

What Do You Want To Bake

 This is the season for heavy duty baking. It's even more intense this year as we leave boxes of treats for our loved ones and friends. The question is what do you want to bake. Do you want to keep within your skill set or go beyond? Do you want to stick with one kind of baked good or expand? Ask yourself these questions when you're planning your holiday baking.

Christmas season means cookie season. There's nothing like a plate of shortbread or chocolate chip cookies along with fancily made and decorated ones. Before you start, ask yourself do you want to stick with the familiar or go beyond? You could uses mixes such as Betty Crocker's . These are basically already mixed and just need eggs and butter. You can turn the mix sugar cookies into fancy ones with the addition of colored sugar and sprinkles. Many would prefer starting from scratch. Nothing beats the holiday spritz cookies which can be baked into so many different shapes and decorated so many different ways.  The classic recipe is just a mix of butter, sugar, flour and egg along with a dash of almond or vanilla. The dough is then chilled and rolled. Keep in mind that spritz cookies don't always work out. There's also a lot from one batch and they bake very quickly. Baking them really is nothing more than a rapid assembly line. If this is too much you may want to stick with easy to mix, easy to make cupcakes. Just bake a dozen of either chocolate or vanilla or both flavors. A fun icing is a peppermint buttercream which goes well with chocolate. The frosting can also be tinted and be festooned with all sorts of decorative pieces, from pretzels for reindeer antlers to marshmallows for snowmen.

Some home bakers are turning to cakes for a different holiday dessert. A simple layer cake with a lovely frosting is always a plus. You can try a spice cake with a maple frosting to finish off a Christmas dinner. Another idea for those who want to go fully traditional is the Christmas fruitcake. It's a bit more labor intensive for some but the result is well worth it.The recipe calls a variety of dried fruit from dates to raisins to candied orange peels. You can easily omit these if they're not your family's cup of tea. Spices abound in any fruitcake recipe. There are cloves,nutmeg, cinnamon and allspice. Of course it wouldn't be a fruitcake without the alcohol .Bourbon, rum or brandy can all be used to douse the fruit before adding it to the batter - not the cake after it's baked.The alcohol is usually mixed with orange juice for more flavor for the dried fruit. If this is too intense, you could try baking a panettone. the Italian fruit bread. It really is a bread thanks to the addition of yeast.It also requires a special pan for it but you can also use a coffee can too. This is a great bake for all those who honed their bread making skills this year. If this recipe works out for you , then try the other Italian Christmas pandoro, or golden bread. This rich confection has egg yolks along with  half a cup of whole cream and two sticks of butter added in for its' deep yellow color and lush flavor. You do need a special pandoro pan for it to create the risen star shape.

Bake what you feel comfortable with this CHristmas. Being confident helps in creating no fail treats everyone will love. Just go with your skill set and make something amazing for family and friends.

 

Pie Variations

 It's pie season and many home bakers will turn to the traditional for their Thanksgiving desserts. Yet it's the same boring kinds, apple  pumpkin and the occasional pecan. What can be done to make them more exciting? Vary the recipes

Apple pie almost cries out to be something different.You could start out with the crust, adding a teaspoon of cinnamon or cinnamon and nutmeg combined. Another idea is sprinkling brown sugar on the crimped edges for a crunchy and sweeter pie. A really decadent idea is using cinnamon bun dough for the crust. This also includes using the icing too. To balance out this sugariness, use tart Granny Smith and Honeycrisp apples.Caramel and the fruit go perfectly together. Salted caramel works well because of the underlying current of savoriness in it. Do you go with a store bought sauce or make it yourself? A homemade caramel sauce is nothing more than granulated sugar , butter and heavy cream cooked together. It produces a nice  thin sauce that you can use  later on cakes and even pancakes and waffles.A chewier version would be adding nuts, namely walnuts. These can be whole or halved. They can also go on top as part of a streusel topping. Streusel is an easy make, combining dark and white sugar with flour and various spices like cinnamon and ginger. Butter is added for more flavor and to bind the other ingredients. It's then scattered op top of the pie and baked with it.

There's not much you can do with pumpkin pie. A different way of making it is in a galette This is a free form pie that baked on a cookie sheet. It makes for a lighter slice with less filling.Some home bakers add a layer of sweetened cream cheese to give it some zing.You could also make just the filling in mousse form. This is an airy version made with eggs for binding and the same spices. It's the perfect dessert without the soggy crust. Another idea that's completely fun are pumpkin pie shots. This is layering the filling over cinnamon and crushed graham crackers in shot glasses. Top with whipped cream and cinnamon. Some home bakers are combining this pie with another Thanksgiving classic - pecan. Yes, they can be combined, although pecan is better on its' own.It's layering the two fillings with the pecans being placed on top. You could easily make a traditional pecan pie however it may be too sweet. Think about adding dark chocolate to counterbalance it. Ditch the corn syrup which can be tooth achingly sweet and sub in maple syrup instead. Use four ounces of eighty-five to ninety per cent dark cacao. Bourbon pecan pie is a Southern specialty. Two tablespoons of bourbon will do it, giving the super sweet filling some strong zing.

Pies do rule for Thanksgiving. Yet the same ones , apple, pumpkin and pecan can be ho hum. Liven them uo with different variations for a unique holiday dessert.

Host Gifts Make Or Buy

The holidays are fast upon us and that means invitations to a variety of dinners and lunches. It is obligatory to bring something - but what? Do you go all out and create a homemade or buy something at a specialty shop or wine store? Each have a huge variety to choose from.

Thanksgiving is the time for such invitations. Many guests feel obligated to bring a home baked pie. You can do this. Everyone loves a slice of something whipped up in the kitchen. Just keep in mind that all pies do require certain levels of work. Another thought is do you bring the most popular flavor and risk it be the second or third pumpkin or apple pie given.You could try that Southern classic - pecan pie. Unlike the other two this can be varied to include bourbon or dark chocolate in the recipe. It's a nice change up from the traditional recipe. Homemade candy is not only fun to give but fun to make too. The most popular given for the holidays is fudge. This is a simple make, with semisweet chocolate chips, condensed milk and butter. You can add any kind of nuts or marshmallows along with toasted coconuts and dried sour cherries for some tasty varieties. savory gifts are also a nice thank you. Think a jar of homemade salsa with a variety of different tomatoes and peppers for color. Another fun thank you gift is a basket full of popcorn spices. This is just mixing different dried spices into appealing sweet and savory mixes that can be sprinkled on popped corn. The  hand blended spices can also be used in baking and flavoring main and side dishes too.

If all this is too much for you then go the store or internet route. Most go for a good wine. Appropriate ones for Turkey Day are the red, fruity pinot noir, and a white Reisling whose sweetness is the perfect foil for a savory bird and gravy. Champagne is another fun bring, with it starting or ending a meal. This is also perfect if the family is celebrating an important event like a raise, new job or engagement. A more sophisticated present would be an aged brandy, excellent for afters. Another idea is bringing dessert.  Yes, you could go with pies but what about platters  of mini cupcakes or brownie cups which can be fun mini bites after a big meal. A nice tray of bakery made butter cookies will not go amiss either. Make sure there are plenty of chocolate dipped ones for chocoholics and kids. Any host would appreciate liqueur filled chocolates.  A box of brandy beans is a nice end to any meal, especially served with espresso. You could also gift hosts with the festive triangular container of the always popular Ferraro Roche. Want to go savory? Then think of flavored oils and vinegars. Williams-Sonoma have a wide array. Some of the oils are infused with basil or roasted garlic while the vinegars are a wide array of different balsamics and lemon.

You do have to bring a gift for your hosts. it could be home made or store bought. If you have time then put your talents to work. If not, no one will turn away a well made food gift. It's your decision.It's your choice.

French Appetizers A Book Of Treats

Appetizers are usually the best part of a party or a meal. They're fun bites full of flavor. Even better are French ones, ripe with sophisticated flavors and ingredients. Now there's a new cookbook chock full of amuse bouches that will make any gathering a special event.

French Appetizers (Gibbs Smith Publishing 2019) was written by Marie Asselin, a famous food writer from Quebec who created the multi award winning  blogger Food Nouveau and author of Simply Citrus. In this latest book, she devotes all the recipes to apero,  a kind of gathering where bites and aperitifs are served.It's a French and French  Canadian gathering that translates into cocktails here in the States.It is an amazing book, with beautiful photographs by award winning food photographer Catherine Cote.It is divided into seven sections  such as Basics and Condiments , Breads, Sandwiches and Toasts and ends with Drinks. The book starts out with menu ideas.Ms. Asselin  has them listed from quick and easy which is a mix of homemade and store bought to the luxurious which can be made for birthdays, anniversaries and New Year's Eve. There's also a vegetarian version and dairy free one.There's even one for a park or beach apero as well as one for a large crowd. There is also good advice for planning a stress free apero with ideas as making recipes before hand and then freezing them, along with asking guests to help and always keeping staples on hand. The most important is planning and prepping ahead to allow for the most minimum work in the kitchen. After all, an apero is all about not just enjoying the food but also time spent with guests.

The recipes are amazing. Readers , especially Francophiles, will feel like kids in a candy store with this book. I love it. There's about two dozen recipes I am longing to try. There is a recipe for three kinds of tapenade, one with za'atar and green olives, along with black olive and lemon and sun dried tomato and basil. This is an easy recipe that anyone can make and serve on rounds of toasted French bread.The chicken and olive meatballs are another must try, as they would make excellent bites.She also takes traditionally sweet recipes and turns them into savory ones. Sweet buttery madeleines turn into a cheesy treat when Parmesan cheese and Tapenade replaces sugar. Another cookie  turned into a cracker is palmieres, those puffy puff pastry treats. Herbs, cheese and classic pistou, a tomato-y pesto.
Ms. Asselin's recipes aren't all French. There are also hummus and falafel recipes too,perfect with her savory shortbread sable cookies. A well rounded apero also has vegetables too and there are some mouth watering ones.Radish lovers will adore the veggie sauteed in bourbon and butter while vegans will go wild for eggplant caviar. There are also soup recipe such as the velvety cauliflower and apple veloute - a nice break from the nibbles. All aperos have a sweet ending and there are recipes for clafoutis bars and salted butter caramels. The drink recipes are for simple syrup and a kir cocktail.

French Appetizers is the must have book for hosts wanting to have this kind of get together. The recipes are delicious and varied. Perfect for the perfect apero.

Rum Balls With Zing

One of the most classic holiday treats is the rum ball. This is a no brainer for seasoned home bakers - an experiment in fun for novices. Yet the original recipe can be fusty -  a throwback to holiday parties of mid 20th Century America. It's time to liven it up with exciting twists and flavors.

Melissa Clark did just this n her recipe for them in  yesterday's New York Times Food section. Her A Good Appetite  centers around the recipe, marrying another Christmas flavor, gingerbread. Hers was a happy accident, thanks to the scraps left over from a gingerbread house. She was left with weeks of nibbles and still had more remaining. As with any frugal home baker, she pulverized  the pieces.
,using the crumbs for both the balls and a few cheesecake crusts subbing them in for graham crackers. The first were a big hit.People like their heady, boozy buzz  and the gently spiced bites. This year she deiced to make them again, using packaged gingersnaps.along with pecans and amber rum. You can also use bourbon or brandy too, just to vary them.Ms.Clark also uses cocoa powder to give the rum balls an earthy mellowness along with freshly ground ginger, and freshly ground cardamon along with ground cardamon and more ginger. this time ground. Get rid of the usual corn syrup and put in maple for a warmer, deeper flavor. The cookies can be coated in either confectioner's sugar for a moist exterior or granulated sugar for a nice crunchy crust.

The recipe is simple and a no bake one. What brand of gingersnaps should you use? Ms Clark doesn't have any favorites. You could use Nabisco's new and improved recipe which features real ginger and molasses. For a buttery flavor then go to the cream of the crop - Tate's gingersnaps which have the lovely addition of butter flavor too. She does specify what kind of rum to use. The amber  variety has
 a mellower flavor than the white but she recommends using the one you like. It starts off with pulsing the cookie crumbs and pecans in a food processor until coarsely ground. Do not over process. The nuts have to have some texture. Alternately finely chop reserved nuts  and add them to the crumbs. In a separate bowl stir together 3/4 ths of a cup of confectioner's sugar , rum.maple syrup and the cocoa powder. Also add the spices. Stir in the crumb mixture, adding more ginger if you want more fire. Squeeze everything together in a mass. Roll the dough into one inch balls, finishing in a roll of either confectioner's or granulated sugar -your choice. Store them in an airtight container where they'll last up to two weeks (although they'll probably go in a day) Drizzle more rum onto the older ones to keep them moist.

Make these zingy balls to add to a cookie swap or end a holiday dinner. They're easy and fun. Bestof all they're delicious and boozy - the perfect Christmas bite?

Carrying On A Chef's Legacy

Many widows have to deal with the grief of losing a husband early  but one, Mary Celeste Buell also had to deal with her late husband's legacy - a famous lodge and farm. Sam Buell left the magnificent Blackberry Farm to her and with it comes a plethora of fine foods and dishes. Can Ms. Buell handle it? Yes and perfectly.

Their story was the main feature of today's New York Times Food section. Regular contributor Kim
Severson  wrote about this scion of  Samuel Buell III  the creative genius behind the famed Ruby Tuesday restaurant chain, The son and his wife, Mary Celeste and their five children lived on the grounds. The lodge played a major part in elevating hyper-local Southern cooking and the idea of a luxury vacation built around the idea of agriculture. It has both cottages and farmhouses on 4,200 hilly acres. The farm also has a shop (along with an online one) where foodies can buy everything from guanciale to strawberry ramp jam to tomato brined okra. There are also cute tee shirts as well as china ware sold too.It's am impressive idea that would well here on the East Coast . Everything is made on the premises from the shampoo blended with local Appalachian hyssop and bourbon to the various pestos made with everything from  kale to arugula and black walnuts

It is Mr. Buell's food legacy that his widow and children will carry on. .Mr. Beall studied at the California Culinary Academy and worked at such famed eateries like the Cowgirl Creamery and French Laundry. It influenced what he fed his children who are following in their father's footsteps in both large and small ways.One daughter at age seven can make soft scrambled eggs the way he taught her while his heir, Sam V can carve thin slices of ham from the family's smokehouse like his father did, The recipe Ms. Severin gives us the Buell family's carrot souffle.It is two pounds of pureed carrots mixed with milk, cracker crumbs, cheese onion and butter. Three eggs are whipped until foaminess and added to this. The result is puffy , lightly golden brown side that could easily be made into a main dish, There are more of his recipes in two cookbooks, The Foothills Cuisine of Blackberry Farms; Recipes and Wisdom From Our  Artisans, Chefs and Smoky Mountain Ancestors and The Blackberry Farm Cookbook: Four Seasons Of Great Food and The Good Life that can be bought on Amazon and the Blackberry Farms site.


Sam Buell's legacy will live on . not only in his widow, Mary Celeste, but in his children and in his recipes. His mark on the world is Blackberry Farms. It's a place of great food and great comfort.

Dad's Day Homemade Treats

It's usuall mom who gets the home cooked and baked meals and treats for Mother's Day . Dad usually gets the burger or the dog from off the grill.However he probably  yearns for a something fresh from the oven or something more substantial  than just a barbecue quick cook. Give him something fun and different - gifts that are both thoughtful and tasty.

Father's Day is all about the barbecue. Surprise Dad with fun kabobs such as spiced lamb ,interspersed with cherry  tomatoes and onions or a shrimp combined with red and green peppers.Instead of chopped meat , splurge and get him filet mignon .It is amazing on the grill just lightly seasoned. and served with a simple salad. If the sire still wants dogs then think the tastier bratwurst .It's flavor is perfection when  it's grilled  and it can be served plain or with cheese. Another great homemade gift is chili. This can be made either very mild or very hot , with beef for the real deal or turkey for a healthier , lower calorie treat. Soy crumbles can be subbed in for an even more healthier spin along with more beans and tomatoes. A real Father's Day treat is lobster and nothing beats a steamed one complete with butter and lemon.A fun idea is getting fresh lobster and steaming it , whether on the stove or on the grill . Make sure that there is plenty of butter and Wet Wipes for dad too. He may also want comfort food too. Think about an old fashioned Sunday dinner complete with meat loaf, gravy and mashed potatoes or spaghetti and garlic bread.

These meals have to have a sweet ending. Nothing beats a  homemade chocolate cake. Make it more interesting by adding stout which pairs well with the flavor. Guinness works the best for this because of its' richness and complexity. Frost with a buttery rich homemade chocolate fudge for added decadence. This recipe can be made for cupcakes too.Another dessert sure to win over his sweet tooth is bourbon  pecan pie. This is the classic Southern recipe with the  addition of bourbon. Only a splash of it is used to cut the pies' uber sweet taste. Another boozy baking idea are beer cookies.Use a wiessbeer or light colored one to make a variation on English shortbread.The best gift is chocolate or maple dipped bacon.It's a fun combination of super salty married with super sweet along with the flavor of pork. It's easy to do, especially when you use the microwave for both the meat and dip. For the maple bacon, liberally brush maple syrup on both sides of the individual slices  and then cook up. If the day is nothing but outdoor eating then finish it with s'mores or better yet bacon s'mores.Add a small square of it on top of the toasted marshmallow for a salty, squishy fun time.

Treat the dad in your life to something homemade and tasty. He'll appreciate the work and the effort along with the love that goes into it. It'll be a memorable Father's Day, for both him and his appetite.

Bourbon The Fire Of Kentucky

Today is the annual Kentucky Derby and with it comes toasts  made with - what else- Kentucky bourbon.It is  a fiery drink that sworks in everything from cocktails, to mains dishes to desserts.Of course if's excellent straight up neat, that is if you can handle its' potent kick.

How the liquor was name is somewhat of a controversy.It could have been from the Kentucky county or from Bourbon Street in New Orleans. It's not really associated with the French dynasty of the same name although the county and the street probably are. Its' orgiins are also shrouded in a bit of mystery.Bourbon's invention is attributed to Baptist minister and distiller Elijah Craig.That honor  could also go to James C Crow who came up with the sour mash fermentation, a process where each new fermentation is conditioned with spent mash (sort of like sourdough).The brew is a mixture of rye, and malted barley.The fermented mash has to be 51  per  cent  corn in order to be considered bourbon,It is then put through a continuous still which are two stills placed side by side. However this doens't always produce the best tasting spirits so one of the most traditional methods , the alembic or pot still,a giant copper bell shaped still,  that is heated to 172 degrees Farenheit. The resulting clear spirit is then placed in newly charred American oak barrels for aging. This give bourbon its' color and flavor from the carmelized sugars in the wood. After maturing, it is then withdrawn from the barrel and usually filtered and diluted with water.it is then bottled , ready for distribution.

Bourbon is famously known for being the key ingredient in a mint julep, the official drink of the Derby. This is not only perfect to sip while watching the race , it also makes a cool summer cocktail.It is bourbon  with fresh mint leaves  that have been muddled with sugar and water. Manhattans also have the spirit as the lead ingredient.along with sweet vermouth and bitters. Bourbon can also be used in maing whiskey sours,, a grown up version of lemonade  and Old Fashioneds, a mix of bourbon with bitters.Bourbon can also be used in both savory and sweet recipes. Try a ham with a sweet bourbon glaze or a pork tenderloin with a spirit infused gravy.  Bourbon adds zing and depth to any barbecue sauce and you can also use it to glaze chicken wings .Some affectionados will even add it to chili to give the dish another dimension. It's also used in many Southern dessert recipes.It cuts the overwhelming sweetness of pecan pie when it's added to the filling.Bread  pudding takes on a smokier, earthier flavor when the liquor is mixed into it. Then there is bourbon balls and bourbon fudge. These are easy to whip up and make great gifts for birthdays and Christmas.

Bourbon is definitely the fire and lifeblood of Kentucky. Have it neat as a bracing drink at a party or in a summery mint julep. Add it to barbecue sauce for a new twist on classic ribs and wings or make traditional Southern desserts with it. Discover this fascinating brew and get creative with it.

Derby Cuisine Kentucky's Best

Kentucky is known worldwide for it's derby which is being held today.However it's dishes also stand out as any thorough bred.They are rich in both flavor and tradition.The ingredients run from the tradition Kentucky brewed bourbon to seafood from the Gulf of Mexico. Kentucky cuisine is mix of German and Southern cooking.One section of it is across the Ohio River from the heavily Teutonic Cincinnati .There is goetta a kind of haggis that German immigrants brought to the frontier; it is a mix of oats and ground meat.Thyme along with bay leaf and Rosemary flavor it. Goetta is made in loaves and the slices are fried ,similar to the Pennsylvania scrapple.Syrups and jams are served with it however now most Kentuckians enjoy goetta burgers and dogs throughout the day.Sausage and beer are also family favorites.Southern cooking dominates the southern part of the state so dishes tendvto reflect mostly ham and biscuits.Cities such as Louisville and Lexington contributed some dishes like the famed Hot Brown and Benedictine sandwiches?The Hot Brown was invented at Louisville's famed Brown Hotel.This is a hot turkey sandwich with the addition of bacon and Mornay sauce.Benedictine is a cream cheese mixed with cucumber and served at another great Louisville hotel, the Benedict.It was probably used in tea sandwiches at the hotel teas at first but then became a state standard.Rolled oysters are another treat from this landlocked state.Developed by the Mazzoni family in their Louisville restaurant, it's three plump Gulf oysters dipped in batter and deepfied to golden perfection. A Kentucky is also known it's barbecue and other down home recipes. Most people like the open pit kind where. Chicken beef, and even mutton are roasted.Their barbecue sauces have a bite thanks to a heavy splash of vinegar.Barbecue is served with typical picnic fare such as onions, pickles cole slaw and potato salad. The state also was a frontier two hundred years ago and it's not uncommon to have a venison, possum or turtle dish.Burgoo, a variation of Brunswick stew is also made.This is a kind of thick potage made with any kind of meat ,from mutton to squirrel ,along with a melange of veggies such as corn,okra ,beans and potatoes.It is usually thickened with cornmeal or potato starch but sometimes wheat or oats arcaded.Any Kentucky meal should end in derby pie ,a walnut and chocolate confection laced with the state's signature liquer ,bourbon.This also figures in bourbon balls a scrumptious marriage of crushed cookies, Pecans and a good dose of their liquid gold.(or fire, depending upon your view). Celebrate Kentucky Derby Day with true Kentuck cuisine. Make a Hot Brown sandwich and follow up with a rich Derby pie. Enjoy a tangy mutton barbecue with a good swig of bourbon. this is the way Ketuckians party and party well.

A Hot Drink For A Hot Time

The Memorial Day weekend brings the start of the summer party season.Drinks abound during this time .However they're usually watered down with club soda or just chilled white wine.It's time to think outside the usual bottle.It's time to add some punch - literally. This was the topic of yesterday's Pour column in the Dining section of Wednesday's New York Times. Eric Asimov wrote about changing up the usual summer drinks. He mentions some unusual choices yet they do fit in perfectly with those barbecued steaks and salads. A summer punch is always a fun extra to any party.It's rarely served during the colder months ,being the star of many a holiday party.Yet it's refreshing and unique when served during a hot weather gathering.Mr. Asimov uses the punch from the restaurant Prime Meats.It's called Too Hot To Hoot.It mixes the richness of a good bourbon with elderberry tea along with Angostura bitters and fresh strawberries and limes.It's a tasty fun drink that would go well with any grilled meat. Of course other drinks are also spotlighted and also work well for those who don't want a cup of punch.Mr.Asimov recommends a glass of chilled Chianti .This popular classic is usually associated with pasta however it's the perfect foil for a juicy grilled steak. There are other red wines that go well with burgers and ribs such as barbera , dolcetto and Valpolicetto.Roses and white wines,Summer standards are also good but try the lesser Pinot grigio such as Elena Walch, Alois Lageder of the Northeastern Italian vineyards.Another choice is a rose champagne such as Cerdon Bugey from theRenardat Fache. it's perfect go along with chicken stays or grilled salmon. The holiday season is upon us and with it a time to celebrate.Enjoy the warm summer nights with punch or champagne.?Look at the warm weather moon with a glass of Pinot Grigio or Chianti! it's the season to enjoy good drinks and good grilled Led or barbecued food!

Holidays With Punch

Christmas and New Year's Parties need a good punch to start going.No, not the kind where someone fist slams into your arm,. but a delicious mix of juices, sodas , dairy and various kinds of alcohol. Punches make any holiday gathering special . They add zip and zing along with great tastes. Best of all you can tailor any punch recipe to fit your crowd. Make them to suit the mood, whether they're light or heavy..

The drink is really an Indian concoction known as panch . English traders from the East India Company brought the party drink back to the United Kingdom as early as 1632. It soon became a hit and with the introduction of rum a few years later on became an English holiday staple. The American colonists fell for it and it became a staple of all sorts of occasions, from ceremonies to various holidays.One of the most popular is Planter's punch.It's a great drink, with a combo of rum along with tropical fruit juices and a dash of curacao.It would be perfect for a Caribbean themed barbecue to welcome in the New Year. You can also do variations on the German punsch or Spanish sangria. These are light mixtures that just require fruit and a white or red wine. Some are also made with sparkling varieties such as Prosecco or Asti Spumante.

Heavier punches are another way to go. These are usually made with heavy cream and are perfect with cakes and cookies. One of the most famous is, of course, egg nog. This is a heavy mixture that involves six eggs plus extras yolks along with whole milk and cream. Bourbon is then added to it for kick. It is a great drink however not one that would go well with all holiday savories. I would have it rather with some short breads or crisp buttery snaps . Another heavy but heavenly cream punch is one made with ice cream. The frozen treat is added in chunks to a basic egg nog recipe and then whipped into a thick froth.Of course you can make cream punch just with low fat milk or even soy for a lighter taste and texture.

Holiday punches are a great addition to any party. You can create one to suit the mood, the food or just what people want. It can be light and fruity or heavy and creamy. However you make it, your punch will surely make an impact on your guests!

Make Your Own Marinades

This is the high season for grilling. It's also the time when good steaks, chickens and even fish can get dried out from too much grilling. What to do ? Marinate them. The best ones are the ones you make yourself. You can add favorite ingredients and create unique flavors . Best of all you won't have dried out meat.

A basic marinade consists f four parts. Vinegar or citrus for tendering the meat, flavorings of any kind, oil to give the meat some moisture and to hold everything together and a little salt. This las t is to make the meat more flavorful and juicy. Vinegars can anything from the basic red wine vinegar to s sweeter fruit infused one. I would suggest using an apple cider vinegar. i think this has a lovely taste and would add a little bit of sweet and sour tot he marinade.As for oil, simple light olive oil is the best and of course use freshly ground sea salt. Seasonings can range from anything like the fiery hot ginger to the mellow rosemary. I would think of adding garlic for some steak and pork marinades to give the meat more flavor and zest.Some grillers add their spins . Some put beer and bourbon in their sauces for a wilder flavor. Some add macerated fruit like peaches or oranges The flavor is up to you.

One of the most important parts in creating the perfect marinade are the rations. Always remember to add. Add one cup of vinegar or citrus to one cup oil plus a tablespoon of fresh ground sea salt. (you may vary the salt amount according to your tastes). then with the spices, i;d say go by the pinch and dash method. Whatever makes the most flavorful ten stick with it. .

A home made marinade is the great for this season's different cuts. make your ribs and filets unique by creating g a one of a kind marinade. It'll be the hit of the grilling season!!!

Spice Up Your Summer

If you want to turn your summer into a spicy one then think about adding peppers and other hot flavors to your cooking. This season is the perfect time to experiment with fiery marinades and atomic rubs. Heating up your cooking is also a great way to keep grilling fresh too. That extra jolt add livelines to tired old wing and rib recipes.


What adds zing to summer cooking? Try any kind of red or chili pepper. These are great both as a dry and wet ingredient. You can mix dried chili with cracked black pepper and a little salt for some spice. Also a pepper marinade would be good on any kid of red meat such as steak or beef ribs.You can mix sweet and fiery as well Add some ground ginger or even cinnamon to the mix. Toss in a little brown sugar to a cayenne pepper rub for an interesting burst of sweet and hot. If you prefer hot with zest then add some garlic or oregano to t he rub.

Another way of spicing up your meals is by marinading them in a fiery sauce. You can make your own or add to a mix. A dash of red pepper flakes take the sugary edge off any bottled barbecue sauce. Some cilantro mixed into a garlic and lemon marinade will give chicken and fish some bite. You can also try a dash of tequila for extra oomph or some a tablespoon of bourbon (this is more for barbecue sauce).Experiment with tastes and ingredients until you achieve the flavor you want.

Add some wallop to your dull barbecue this year by adding some heat and zest. It will make for not only memorable meals but for some new favorites.

Toast A Holiday Classic -Egg Nog

One of the richest and tastiest of all the Christmas and New Year's traditions is eggnog. This creamy,boozy brew has been around for centuries, delighting generations at the holidays. There's nothing better than a cup of nog and good friends.



Egg nog is one of America's earliest inventions. It was a variation of milk and wine punches served throughout 17th and 18th Century Europe. The colonists decided to add their own spin by substituting the wine with the ever plentiful rum and the milk with cream. Whole eggs were also added in, to give the drink more body. The name started off as egg and grog and over the years evolved into egg nog. Another theory for the name was that it was first served in a wooden cup called a noggin (which held a mix of Spanish sherry and milk or a sack posset. )It was popular not just at Christmas but at any New Year's open house.



Like our ancestors you can make your own version of this rich drink. Unlike our ancestors, don't wind up with salmonella. Heat the eggs up in a gentle bath for a few seconds.Use a bain marie or double boiler. This will kill off any bacteria that could be there and enables you to have a safe drink. As for cream, I'd recommend whole because you want a rich, frothy brew. As for the alcohol , you can go traditional and add rum . It's probably the best choice be cause of its' sweet flavor which lends an almost caramel undertaste to the nog. Some recipes do call for sherry or bourbon. These give a different spin to your nog and may be too strong for some tastes. You can make an non alcoholic egg nog if you want (perfect for Christmas parties ). Just remember to add sugar and vanilla extract for flavoring.

This is the season for a good cup of egg nog. Toast the holidays with this traditional , creamy drink. It's the perfect way to celebrate with family and friends.